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Whether you do your foraging in the woods, at the farmer’s market, or in your local specialty food store, these edibles fresh from the forest floor give us a taste of nature in its purest form. Here, you’ll unearth recipes for morels, chanterelles, ramps, fiddleheads, dandelions, and other wild discoveries.

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In Season: Wild mushrooms, including chanterelles and oyster mushrooms, are available in the fall at specialty groceries and farmers' markets. What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms. How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.

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In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, and savory shiitake.What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.